Tony and Maribel

In a medium size pot, bring 6 cups of water to a boil. Add 2 lbs. of cubed pork shoulder, 2 lbs. of pork ribs, ½ onion, 1 garlic head, and salt (to your liking). Skim any residue that floats to the top and let it cook for an hour.

For the sauce: In a small pot, boil 10 Chile Guajillos, 2 Chile Anchos, and 4 Chile de Arbol for 7-10 minutes (don’t forget to remove seeds). In a blender, add your boiled chiles with 3 Garlic Cloves, 1 tbsp chicken bouillon, 1 tbsp oregano, 2 tsp cumin, and 2 cups of water, then blend well.

After the pork has cooked for an hour, pour in your hominy (Juanita’s brand recommended) and let it cook for 30 minutes. Then, strain your blended sauce and add it to the pot, letting it cook for 30 more minutes. Your pozole should be done in 2 hours total, or when your pork is fork tender. Garnish with cabbage, radish, onion, lime, and your favorite red sauce. Enjoy!